CAJ | 학술논문

通过电子鼻获取鱼露、鱼酿酱油和生抽的气味信息，进行主成分分析(PCA)、线性判别分析(LDA)和负荷加载分析(Loadings)，并结合氨基酸态氮、盐分、全氮和游离氨基酸含量，对比分析3种调味品的品质。结果显示，3种调味品中游离氨基酸种类丰富，鱼露中苏氨酸、甘氨酸、丙氨酸、甲硫氨酸、赖氨酸的含量明显高于鱼酿酱油和生抽；生抽和鱼酿酱油中鲜味氨基酸的含量明显高于鱼露，但生抽中必需氨基酸的含量远低于鱼酿酱油和鱼露；3种调味品挥发性成分复杂，电子鼻10个金属传感器能很好地区分3种调味品的挥发性气味，W5S、W1S、W2S 号传感器比其他7个传感器有更高的响应值，其中 W2S 号传感器的响应值变化最显著。这说明电子鼻能较好地区分鱼露、鱼酿酱油和生抽，虽然3种调味品中第1、2主成分相同，但醇类、氮氧化合物类物质对第1、2主成分的贡献率不同。
통과전자비획취어로、어양장유화생추적기미신식，진행주성분분석(PCA)、선성판별분석(LDA)화부하가재분석(Loadings)，병결합안기산태담、염분、전담화유리안기산함량，대비분석3충조미품적품질。결과현시，3충조미품중유리안기산충류봉부，어로중소안산、감안산、병안산、갑류안산、뢰안산적함량명현고우어양장유화생추；생추화어양장유중선미안기산적함량명현고우어로，단생추중필수안기산적함량원저우어양장유화어로；3충조미품휘발성성분복잡，전자비10개금속전감기능흔호지구분3충조미품적휘발성기미，W5S、W1S、W2S 호전감기비기타7개전감기유경고적향응치，기중 W2S 호전감기적향응치변화최현저。저설명전자비능교호지구분어로、어양장유화생추，수연3충조미품중제1、2주성분상동，단순류、담양화합물류물질대제1、2주성분적공헌솔불동。
In this study, we analyzed the qualities of fish sauce, fish soy sauce and light soy sauce using the electronic nose. An electronic nose captured the flavors of light soy sauce, fish sauce and fish soy sauce, and the information was assessed with principal component analysis (PCA), linear discriminant analysis (LDA) and loadings analysis. The qualities of the sauces were then determined with the results above together with factors such as amino acid nitrogen, total nitrogen, salinity and the content of free amino acids. The results showed that fish sauce and light soy sauce were first-class products, and that fish soy sauce was a super product. There were a variety of free amino acids in the three sauces. The contents of threonine, glycine, alanine, methionine and lysine in fish sauce were higher than those in fish soy sauce and light soy sauce. The content of flavor amino acids in light soy sauce and fish soy sauce was significantly higher than that in fish sauce. This was because sodium glutamate was added into fish soy sauce and light soy sauce, but there was no added substance in fish sauce. However, the content of essential amino acids in light soy sauce was the lowest. The flavors in the light soy sauce, fish sauce and fish soy sauce were complex. The electronic nose responded differently to the three kinds of sauce, and the ten sensors of the electronic nose could distinguish the flavors in fish sauce, fish soy sauce and light soy sauce. Sensors W5S, W1S and W2S had a relatively higher resistivity than others, and the W2S sensor played an important role in recognizing the first and the second principal components. These enabled the electronic nose to identify light soy sauce, fish sauce and fish soy sauce .The first and the second principal components were the same in all three sauces, but the contribution rate of ethanol and nitrogen oxides was different to the first and to the second principal components.